Champagne and Pink Peppercorn Alfredo

by Grant W. Melton 12:13 PM, December 15, 2017

Rachael Ray Show

Aired December 15, 2017

Serves 4 servings

Scroll down below to see how this recipe was made on Facebook Live!


1 pound linguine or spaghetti
1/2 cup butter
2 shallots, minced
4 to 6 cloves garlic, minced
1/2 teaspoon ground pink peppercorns
1 cup champagne
1 1/2 cup finely grated parmesan cheese, plus more for serving
A big handful parsley, minced, for topping


Bring a few quarts of heavily salted water to a rolling boil. Add the pasta. While the pasta cooks, start the sauce.

Melt the butter over medium-high heat in a big skillet. Once the butter has melted, turn heat down to medium and add the shallots, garlic, 1/2 teaspoon salt and the peppercorns. Sauté until just fragrant, about 2 minutes. Add in the champagne and crank the heat up to high to bring to a boil. Add 1/2 cup of the starchy pasta cooking water and boil for 5 minutes.

When the pasta has finished cooking, add it directly into the pan with the sauce. Toss to coat the pasta with the sauce. Turn off the heat, remove the pan from the heat and add in the cheese. Continue to toss the pasta around the pan until the pasta is coated evenly.

Divide the pasta into bowls and top with parmesan cheese, parsley and some more pink pepper.


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